Saturday, October 01, 2005

Mushroom soup with Puff Pastry Lid

The soup? Nothing too complicated as I used canned soup. First I made the soup, then I scooped my soup into a bakeware. Next, I cover the bakeware with a layer of puff pastry as lid. The puff pastry I used was the one mentioned in the Portuguese Egg Tart post. I guess you can lightly brush some beaten egg-yolk over the puff pastry for a more yellowish contrast and nicer presentation. But I think I did alright.

The puff pastry went well with the cream-based soup! When the pastry pieces were submerged into the soup, they were soft on the edge but still crunchy inside. What a great appetizer!

Was good fun to make and quite tasty. Though I made a slight alteration and went for a diferent kind of soup. (Unlike you I do not have a love for mushrooms.) Went with Konginne soup. (Translates to queen's soup from dutch. Don't know why that is. Either it has some link to the royal family or it has one VERY rare ingredient ;-P) It turned out to be a very good combination indeed. :-)